Mojo-Marinated Chicken

• 1 (24-ounce) bottle mojo criollo Spanish marinating sauce
• 1 (19-ounce) can mild enchilada sauce
• 6 bone-in, skin-on chicken breasts
• Garnishes: fresh parsley sprigs, orange slices

1. Combine sauces in a large zip-top plastic freezer bag. Add chicken, turning to coat. Seal and chill 8 hours, turning occasionally.
2. Light one side of grill, heating to high heat (400u0b0 to 500u0b0); leave other side unlit. Remove chicken from marinade, discarding marinade. Arrange chicken breasts, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour or until meat thermometer inserted into thickest portion registers 170u0b0.
3. Grilled Chicken Thighs: Substitute 6 skin-on bone-in chicken thighs for chicken breasts. Arrange chicken thighs, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour or until meat thermometer inserted into thickest portion registers 180u0b0.
4. Direct Heat Cooking Times: To cook chicken breasts directly over heat, reduce heat to medium (350u0b0 to 400u0b0), and grill, covered, turning every 7 minutes, for 28 minutes or until meat thermometer inserted into thickest portion registers 170u0b0.
5. Note: For testing purposes only, we used Goya Mojo Criollo Marinade.

marinating sauce, enchilada sauce, chicken breasts, parsley sprigs

Taken from www.myrecipes.com/recipe/mojo-marinated-chicken (may not work)